Kai Restaurant

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First, make the court bouillon, or poaching liquid for the crab. Place all of the court bouillon ingredients in the largest pot you have and top up wi(...)

Easter feast: roast leg of lamb with lemon, rosemary and anchovy; grilled Baby Gem lettuce and peas; and quick mint sauce

It’s coming to the point where I have been living in Ireland almost the same amount of time as I lived in New Zealand. It is a strange feeling, sittin(...)

This is a tasty way to use up the lettuce hiding in the salad drawer and the peas that have been lurking in the freezer forever. It is also pretty goo(...)

It is really up to you how you want your lamb cooked. In the Murphy household, we roast ours for 1 hour and 25 minutes at 180 degrees and then leave i(...)

Attempting the great luncheon outdoors in Ireland is like winning a few euro on a scratch card. It’s not entirely likely to happen.  In my ideal(...)

Devilled eggs

You can use hen eggs here too. If you want to keep it old school, dust off that star nozzle for the piping and sprinkle the finished eggs with paprika(...)

Glazed baked ham

Preheat an oven to 180 Celsius, or equivalent. Put the pineapple juice, ginger beer and spices into a large roasting dish.  Add the ham and cove(...)

Pre-heat an oven to 180 Celsius, or equivalent. Place all the filling ingredients in a bowl, mix well and leave the mixture to rest overnight (if you(...)

Lamb koftas

Pre-heat the oven to 180°C. Place all the ingredients in a large bowl and mix thoroughly with clean hands. Set aside for two hours to let the mixtu(...)

Whizz everything except the Velvet Cloud sheep’s milk yogurt to a smooth yet rustic consistency. Put the mixture into a mound on a pretty plate and us(...)

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